A CLASSIC RECIPE FOR A CLASSIC WINE
Ahhh, Boeuf Bourguignon. Nothing pairs with Cabernet Sauvignon any better than the “Julia Child” version of this French classic. The richness of the dark sauce, the tender carrots, and the succulent meat just cries for a Cabernet Sauvignon to cut thru the fat and pull up the savory nuances of this ‘beef stew’. (Referring to it as ‘stew’ is such a slight to the impact of this recipe). In her original Mastering the Art of French Cooking, the ingredients and steps are quite daunting. But Tom Dinkel of Dos Lagos Vineyards has a modern take on this, using non-gluten ALMOND FLOUR and some practical steps to help make this relatively complex dish a bit easier. The 2008 Dos Lagos Vineyards Cabernet Sauvignon, Atlas Peak AVA, Robert Foley winemaker is the PERFECT wine to pair with Boeuf Bourguignon, a la Tom.
